A creamy filling of ricotta cheese and shrimp mixed with green peppers, celery, and green onions and folded into bite-sized phyllo triangles is always a popular party appetizer.
Preparation Time
40 mins
Cooking Time
25 mins
Total Time
1 hr 5 mins
Calories
213 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
Step 3
Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
Step 4
Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
Ingredients
½ cup butter
1 teaspoon salt
2 tablespoons all-purpose flour
⅓ cup milk
3 tablespoons butter
½ cup ricotta cheese
1 tablespoon canola oil
⅔ cup chopped green onions
⅓ cup chopped green pepper
1 (16 ounce) package frozen phyllo dough, thawed
⅓ cup chopped celery stalk
2 dashes hot sauce, such as Tabasco
1 pound large shrimp - peeled, deveined and chopped
